the bottom lip. anthony: ouch, oh. open, whoa. open up, mother . whoa, he s up my leg. he s on anal-seeking bait. [ laughter ] where do you think you re going, buddy? it s, like, one of those vampiric, like one of those anal-seeking, those fish in the amazon that swim up your hole. nice try, buddy. it s quiet on the river this morning ain t nobody on the water but me but that sun s coming on and it won t be long there s a little more wake coming on this creek put the lines out in the water anthony: who doesn t wanna end with this? the old fishing hole, quality bourbon, no need for shoes. sean: i think the crab is just having a minnow buffet. anthony: in such circumstances whether you actually catch any fish is completely beside the point. come on, man, not bad for a yankee. sean: looking good, man.
really helped me fall in love with cooking. anthony: waffle house. sean: yes. anthony: i can t believe i didn t know about this. i am unbelievably, in spite of my world travels, new to the wonders of the waffle house, and unfamiliar with its ways. the terminology, for instance, is new to me. now look, i m looking at my hash brown and i am already confused and enticed. sean: here s the thing. you can t you can t go all in, because you want everything. anthony: i need to make a choice. sean: so there s balance, and then when you find your balance you memorize it. i go scattered, covered, smothered, chunks. anthony: which means, i gather, scattered on the griddle, heaped with brown
usually better, less known, and underutilized stuff. sean: one of the great things about the low country is the flavor of our waterways, and that wasn t being represented properly in all of the restaurants. then all of a sudden, i hear about this guy who has the most beautiful fish you ve ever seen, but you got to go to the dock and get it. [ laughter ] anthony: frustrated by the conventional wisdom, by the mishandling of fish by other distributors, and the narrow range available on the market, he became his own dealer, starting abundant seafood, one of the country s first csfs or community supported fisheries. he s changed the way people think about so-called trash fish. sean: look at how beautiful that is. anthony: today s catch triggerfish. any market for these things? mark: oh my god. anthony: yeah? mark: we can t go and keep it in house enough. anthony: no really? mark: really. sean: but the crazy thing is it s like even five years ago there wasn t a single
sean: everybody thinks there s all this great barbecue in the south. it s 99% terrible barbecue, and so to get real barbecue, you ve got to drive. anthony: way out in the weeds, off the main road, and good freakin luck if you could find it, is one of the most respected barbecue joints in the u.s. of a. run by one of the most respected old-school pit masters. ask a chef. ask anybody who knows good barbecue, and they will tell you where to go. here. a run-down-looking takeout about two hours drive out of charleston in hemingway, south carolina. now, how long have you been doing this? rodney: since i was 11. sean: that s crazy. rodney: i grew up doing this. my family started in 1972, so i grew up running around this
kelly lynch, plays the doctor that stitches up patrick swayze in the movie. sean: oh yeah, yeah. so hot. bill: she s the romantic interest, right? the unobtainable romantic interest. anthony: yes. bill: and i have for the last, i don t know, probably about 25 years called his home in the middle of the night and said, you don t know me, but your wife s getting slammed up against the wall by patrick swayze and she s not putting up much of a fight. and then hang up. anthony: it is in many ways a perfect film. sean: that s the whiskey talking. boost. it s about moving forward, not back. it s looking up, not down. it s being in motion. in body, in spirit, in the now.